Fried Gourds.
Cut five or six gourds in quarters; take off the skin and pulp; stew them in the same manner as for table: when done, drain them quite dry; beat up an egg, and dip the gourds in it, and cover them well over with bread-crumbs; make some hog’s-lard hot, and fry them a nice light colour; throw a little salt and pepper over them, and serve up quite dry.
Another Way.
Take six or eight small gourds, as near of a size as possible; slice them with a cucumber-slice; dry them in a cloth, and then fry them in very hot lard; throw over a little pepper and salt, and serve up on a napkin. Great attention is requisite to do these well; if the fat is quite hot they are done in a minute, and will soon spoil; if not hot enough, they will eat greasy and tough.
To make Beef, Mutton, or Veal Tea.—(No. 563.)
Cut a pound of lean gravy meat into thin slices; put it into a quart and half a pint of cold water; set it over a very gentle fire, where it will become gradually warm; when the scum rises, let it continue simmering gently for about an hour; then strain it through a fine sieve or a napkin; let it stand ten minutes to settle, and then pour off the clear tea.
N.B. An onion, and a few grains of black pepper, are sometimes added.
If the meat is boiled till it is thoroughly tender, you may mince it and pound it as directed in [No. 503], and make potted beef.
To make half a pint of beef tea in five minutes for three halfpence, see [No. 252].